Top Spice Menu

Top Spice Restaurant Review:

With both a Malaysian chef and a Thai chef in the kitchen, Top Spice explores the two cuisines with equal intensity. Open with roti canai, a Malaysian specialty rooted in southeast Indian pancakes (but this version has a curry chicken dipping sauce) or tofu mushroom coconut soup. Then choose rendang from Malaysia (beef flavored with a paste of ground onion, lemon grass and chili simmered in coconut curry gravy) or the Thai catfish basil (spicy deep-fried catfish filets with basil leaves and red curry sauce). Pad Thai is pretty good, too. For dessert, sticky rice with mango is just sweet enough. The wine list offers several appropriate choices to pair with the food. Service has become hit-or-miss lately at this location.